Baked Stuffed Tomatoes
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Cooking time: 60 minutes for menu Cooking schedule: see below for menu instructions |
Baked Stuffed Tomatoes Time: 30 minutes
2 large garden fresh tomatoes
2 oz ground beef we'll use 4 - 5 oz for the stuffed peppers later this week; we'll be making 3 different
stuffed peppers this fall...so here's the deal: Buy 1 lb ground beef (450gr mince); divide it into
thirds, shave a bit off of each lot for this dish and freeze the rest in 3 packages.
1 tbs olive oil
2 tbs finely chopped onion
1 tsp fennel seeds
1/2 tsp paprika
1 tsp Worcestershire sauce
1/4 tsp garlic powder
1 tbs fresh snipped basil
3 tbs shredded cheese
Slice the tops off of the tomatoes and scoop out the pulp and seeds leaving a hollow shell. Turn upside down and let drain while you do the rest. Heat oil in medium nonstick skillet. Add paprika, fennel seeds and finely chopped onion. Sauté until onion is tender. Add garlic powder, Worcestershire and beef and sauté until beef is brown, breaking it up as finely as you can. Stir in basil. Spoon meat mixture into tomatoes. Divide cheese and sprinkle on top of each tomato. Put into a small, shallow baking dish and bake at 350F (175C) for 15 minutes, until tomatoes are hot and cheese starts to brown. Remove and serve.
Salmon with Mustard Cream Time: 25 minutes
2 salmon fillets - about 6 oz each. You could also use salmon steaks of the same size
2 shallots
1 tbs olive oil
1/2 cup white wine
1 tbs mustard seeds
3 tbs Dijon mustard - 2 for the sauce, and 1 for the fish
1/3 cup creme fraiche or sour cream
1 tbs fresh snipped tarragon
Finely chop shallots. Heat oil in small saucepan over medium heat. Add shallots and sauté for 2 minutes. Add wine and mustard seeds and boil, uncovered for about 3 minutes. Mix should be reduced by about half. Add Dijon (2 tbs) and tarragon and bring to boil. Remove from heat and stir in creme fraiche or sour cream. Cover and keep warm. Spread remaining Dijon mustard on salmon. Cook on barbecue grill for about 5 minutes a side or until done. Fish should flake easily but can still be slightly translucent in the center. Or can be sautéed in a bit of oil in a non-stick skillet for about the same amount of time. Serve with Mustard Cream on the side.
Zucchini (Courgette) and Rice Gratin Time: 55 minutes
2 cups peeled, roughly chopped zucchini (about 1 small - medium)
1 onion less 2 tbs for tomatoes
1/2 cup brown or basmati we want it cooked in 20 minutes - I have brown basmati ;-)
1 1/4 cup chicken stock
1/2 cup shredded cheddar cheese
1/3 cup creme fraiche or sour cream
1 egg
1 tsp thyme
bit of olive oil
Put 1 cup stock (or whatever your rice requires) and rice into a small saucepan. Cover and bring to a boil. Reduce heat and simmer until done. Peel and roughly chop the zucchini. Chop the onion, reserving 2 tbs for the tomato. Put onion and zucchini into a saucepan with 1/4 cup chicken stock. Cover pan and bring to a boil. Reduce heat and simmer until tender, about 15 minutes. In large bowl whisk egg. Add cheese, creme fraiche and thyme. When zucchini is tender, drain and add to bowl along with the rice. Stir well to mix and pour into a baking dish that has been coated with a bit of oil. Bake in 350F (175C) oven for 30 minutes. Remove and serve.
Cooking schedule: 60 minutes for menu |
Check the zucchini and rice |
Cooking for Two? Or more?
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